Executive Sous Chef

Hampton Golf•Sarasota, FL

3d•Onsite

About The Position

Laurel Oak Country Club is seeking an experienced and passionate Executive Sous Chef to join our culinary leadership team. Reporting directly to the Executive Chef, this is a key leadership position responsible for helping lead the daily culinary operations and ensuring the highest standards of food quality, service, and hospitality. We’re looking for a hands-on culinary leader who takes pride in great food, enjoys developing a team, and thrives in a high-quality, member-focused environment. The ideal candidate is creative, accountable, detail-oriented, and comfortable leading kitchen operations while maintaining consistency and efficiency. The Executive Sous Chef will work closely with the Executive Chef to lead and develop the culinary team, support the overall operation, and provide leadership and coverage in the Executive Chef’s absence. Private club, resort, hotel, or upscale hospitality experience is preferred. Located in Sarasota, Florida, Laurel Oak Country Club is a premier, family-oriented private club offering exceptional golf, dining, social, and recreational experiences for its members and guests. With two exceptional golf courses, a 45,000-square-foot clubhouse, and a diverse culinary program, Laurel Oak offers an exciting and dynamic environment for an experienced culinary professional. Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance. If you’re ready to take the next step in your culinary career and make an impact at an exceptional private club, we invite you to apply and become part of the Laurel Oak Country Club team.

Requirements

Minimum of 3–5 years of progressive culinary experience, preferably in a high-volume club, hotel, resort, restaurant, or similar hospitality environment including supervisory or leadership experience
Previous experience in a supervisory or kitchen leadership role required.
Good organizational and verbal skills.
Ability to use logical and rational thinking to resolve issues.
Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas and write and read member communication.
Must have the ability to perform moderate physical work and may be required to lift up to 40 lbs. and up to 30 lbs. frequently.
Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping.
Able to sit for a sustained amount of time.

Nice To Haves

Culinary degree or formal culinary training preferred.

Responsibilities

Assists the Executive Chef in leading daily kitchen operations, ensuring high standards of food quality, service, sanitation, and hospitality.
Leads and develops the culinary team, supports efficient and cost-effective kitchen operations, and assumes responsibility for the kitchen in the Executive Chef’s absence.
Maintains and develops positive client and member relationships and client satisfaction by ensuring consistent food quality, service, and overall satisfaction.
Accountable for the execution of service and maintain the highest standards of food quality, presentation, and hospitality.
Promotes and supports workplace diversity and a positive team culture.
Assists and supports the Executive Chef in the overall management of daily kitchen operations.
Assists Executive Chef with employee training, development, and cross-training to ensure a knowledgeable and versatile culinary team.
Assists with the preparation and execution of short-order service, catering, hot food production, cold food production, and other culinary operations as needed.
Ensures food is prepared according to established recipes, proper cooking methods, presentation standards, and food safety requirements.
Maintains professional relationships with vendors and supports effective communication regarding product quality, orders, and deliveries.
Assists the Executive Chef with the selection, onboarding, training, and development of kitchen staff.
Assists with menu planning, meal planning, recipe development, and seasonal offerings as directed by the Executive Chef.
Estimate food consumption and determining appropriate quantities of ingredients needed for preparation while maintaining established recipe and portion standards.
Provides guidance and direction to line cooks regarding food preparation, cooking techniques, portioning, and presentation.
Ensure compliance with all applicable federal, state, and local regulations, as well as Hampton Golf policies and procedures related to food quality, safety, operations, and personnel.
Assists the Executive Chef with enforcing health, sanitation, and safety standards throughout the kitchen.
Inspect and verify incoming orders during the shift to ensure products meet established quality and quantity standards.
Ensure kitchen areas, equipment, and storage facilities are clean, sanitary, organized, and properly maintained.
Identifies potential problems and communicates issues and recommended solutions to the Executive Chef or appropriate manager, utilizing available resources when necessary.
Maintains, troubleshoots, and reports issues with kitchen equipment and coordinates repairs or service as needed.
Ensures proper organization, labeling, rotation, and storage of products in walk-in refrigerators, freezers, and dry storage areas.
Leads by example and provides positive, constructive feedback to employees to recognize performance, coach, correct, and motivate team members.
Supports a safe work environment by providing or reinforcing safety-related training, ensuring proper use and maintenance of equipment, and complying with Hampton Golf safety and loss prevention programs.
Helps establish and maintain operating standards and implements quality improvements to enhance kitchen operations and communicates expectations to the culinary team.
Help ensure members and guests are served efficiently, effectively, and with a high level of hospitality.
Directs and coordinates the activities of line cooks and dish room staff during assigned shifts and monitors buffet lines, salad bars, and other service areas to ensure proper stocking, presentation, and product rotation.
Assists with assigning and coordinating daily kitchen tasks and responsibilities to ensure appropriate coverage and efficient operations.
Performs other duties as assigned.